Question 1

These foods are not seen in Cuba:&#10;A)Pork and chicken&#10;B)Black beans and garlic&#10;C)Cream and cheese&#10;D)Bananas and citrus fruit

Accepted Answer

Cream and cheese are less common in traditional Cuban cuisine, which typically features a variety of meats, beans, rice, and tropical fruits but not as much dairy.

Question 2

This large green fruit was introduced by the Polynesians when Captain Bligh landed in the area in 1793:&#10;A)Carambola&#10;B)Cherimoya&#10;C)Breadfruit&#10;D)Callaloo

Accepted Answer

Captain Bligh was on a mission to transport breadfruit trees from Tahiti to the West Indies to provide a cheap and easily grown source of food for enslaved people on plantations. Therefore, the correct answer is breadfruit.

Question 3

As common as hamburgers in the United States,this unofficial national dish was brought to Trinidad from India:&#10;A)Rotis&#10;B)Keshi yena&#10;C)Tutu&#10;D)Bitterbal

Accepted Answer

Rotis were brought to Trinidad from India and have become a common and beloved dish in Trinidad and Tobago. They are similar to Indian flatbreads and can be filled with a variety of savory or sweet fillings. Keshi yena is a dish from the island of Curacao, tutu is a dish from West African cuisine, and bitterbal is a Dutch snack.

Question 4

This signature seasoning can be either a dry seasoning mixture that is rubbed directly into the meat,or it can be combined with water to create a marinade:&#10;A)Scotch bonnet&#10;B)Jerk&#10;C)Sofrito&#10;D)Ajiaco

Accepted Answer

Jerk seasoning is typically used to flavor meat, particularly chicken or pork, by rubbing it directly onto the meat before cooking. It can also be combined with liquids like water or oil to make a marinade. Scotch bonnet is a type of chili pepper commonly used in Caribbean cuisine, but it is not a signature seasoning like jerk. Sofrito and ajiaco are both traditional Latin American seasoning blends used in specific regional dishes, but they are not typically used as a marinade or dry rub like jerk seasoning.

Question 5

Part of Jamaica's national dish,this fruit is said to resemble scrambled eggs and is poisonous when not ripe:&#10;A)Picadillo&#10;B)Fungi and pepperpot&#10;C)Boniato&#10;D)Ackee

Accepted Answer

The fruit that is part of Jamaica's national dish and resembles scrambled eggs is ackee. However, it is important to note that the fruit is poisonous when not ripe and must be prepared properly before consumption.

Question 6

This indigenous Indian tribe is noted for slow cooking their meat over an open fire on a grill made out of thin green sticks:&#10;A)Arawak&#10;B)Carib&#10;C)Saba&#10;D)Mulatto

Accepted Answer

The Arawak people are known for this cooking method, which is considered an early form of barbecuing. This technique has influenced modern culinary practices in the Caribbean and beyond.

Question 7

This term applies to the leaves of either the elephant ear plant,or the taro plant and are a principal ingredient in island soups:&#10;A)Calabaza&#10;B)Cassareep&#10;C)Cherimoya&#10;D)Callaloo

Accepted Answer

Callaloo is a popular Caribbean dish made with the leaves of either the elephant ear plant or the taro plant, and is often used as a principal ingredient in island soups. Calabaza is a type of pumpkin often used in Latin American cuisine, cassareep is a type of condiment made from cassava root in Guyanese cuisine, and cherimoya is a tropical fruit commonly found in South America.

Question 8

This seasoning staple has many variations and the word comes from a Spanish verb that means &#34;to fry lightly:&#10;A)Maracudja&#10;B)Sofrito&#10;C)Malanga&#10;D)Yautia

Accepted Answer

The word "sofrito" comes from the Spanish verb "sofrír" which means "to fry lightly." Sofrito is a seasoning base used in many Latin American and Caribbean cuisines, and there are many variations depending on the region and ingredients used.

Question 9

This savory sauce is manufactured in Jamaica,it's base is tamarind,onions,tomatoes,sugar,vinegar,mangoes,raisins,and spices:&#10;A)Sofrito&#10;B)Aji&#10;C)Picadillo&#10;D)Pickapeppa

Accepted Answer

The description matches the ingredients and origin of Pickapeppa sauce, which is a popular savory sauce from Jamaica.

Question 10

This &#34;mountain chicken&#34; is a very large frog found on the islands of Dominica and Montserrat:&#10;A)Darne&#10;B)Jack&#10;C)Crapaud&#10;D)Blaff

Accepted Answer

The "mountain chicken" is a colloquial name for the largest frog in the Caribbean, which is known scientifically as Leptodactylus fallax. This frog is commonly called a "crapaud" in local Creole dialect and is a popular food item in the region.

Deck 3: Iberian Cuisine Spain and Portugal